Seasoned Aster Greens
Ingredients
- 500 gSpinach (fresh, stemmed)
- 1 pcGarlic (finely minced)
- 1 tbspKorean soy sauce
- 1 tbspSesame oil
- 1 tspSesame seed (toasted)
- 1 pinchGray sea salt
- 500 gChwinamul (Aster scaber) (fresh or previously rehydrated)
Method
Dark green leaves, supple to the bite, exhaling earthy notes and toasted sesame. The texture is tender, balanced by the punch of raw garlic and the depth of soy sauce.
- 1
Plunge the chwinamul leaves (or spinach) into salted boiling water. As soon as the green becomes intense and the stems soften, remove immediately. They should remain flexible but retain some texture.
- 2
Run the herbs under ice-cold water to stop the cooking. Squeeze firmly between your hands to extract all the water. You should get a compact ball that is almost dry to the touch.
- 3
Loosen the leaves in a bowl. Add the minced garlic, soy sauce, and sesame oil. Mix vigorously by hand so that every fiber is impregnated and the leaves shine.
- 4
Sprinkle with sesame seeds. The dish is ready when the nutty smell of the sesame dominates and the herbs are perfectly glossy.
Frequently asked questions
How do you get this dish right?
- Squeeze the greens as if you're trying to extract their soul; if water remains, the seasoning won't stick.
- The secret is manual mixing: the heat from your hand helps the aromas penetrate the fibers.
How long does this dish keep?
Keeps for 2 to 3 days in the refrigerator in an airtight container. Do not freeze.
